Pain cuit au feu de bois, par passion

Born in Pont l’Abbé, Brittany, in 1962, Michel Izard defends the modernity in tradition. He cultivates his own sourdough, bakes in wood-fired ovens, and lovingly prepares his bread from organic flour using just the right techniques. No shortcuts here. Slow kneading and long rising periods, following the noble tradition of the craft, are the secrets to his bread’s strength, character, flavour, long finish and shelf life.

Michel Izard initially studied fine cuisine and worked for master chef Paul Bocuse and the prestigious Parisian restaurant La Tour d’Argent, before working as a chef in the United States. In 1995, along with his wife, Isabelle, he decided to create La Maison du Boulanger. The bakery was an immediate success, but Mr Izard’s bags weren’t unpacked for long. He soon developed a consulting business serving craftsmen, prestigious chefs and hotel managers, for whom the finest meal is not complete until accompanied by its own great bread.